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Kerala Meal Box
Meal Box include Nadan Ch...
These light and crispy treats are very popular in Chettinad and can be eaten any time during the day. It is extremely popular treats and it is given to any guests when visiting a house.
Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys.
Best when it is accompanied with your drinks. Pappadam - Plain thin crispy snacks. Banana Chips; Banana slices seasoned with delicate spices and deep fried. Muruku; Crunchy sticks made from roasted rice flour lentils and chettinad spices. Mini Masala Snacks; Thin crispy masala snacks.
A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch.
Commonly known as “Chicken 65” is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack. The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice.
Dry boneless Chicken cooked with mix capsicum, red onions, black pepper and green chillies and tossed with South Indian spices and served with salad.
King fish shallow fried with ground spice marinade, served with chutney and salad.
Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style.
Fresh tiger prawns marinated in refreshing spices and cooked with South Indian chilli sauce.
Tasty and crispy batter fried squid, seafood delicacy from our gods own country. Squid seasoned with a number of tangy spices.
A mouth-watering traditional chettinad platter consist of Aadu chukka (lamb), poritha meen (fish), eral poriyal (prawn) and poricha kolli, served with chettinad special onion carrot chutney and chilli sauce.
Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. Served with sambar and chutney.
Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas.
Gobi 65 cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried to give that crunchiness.
Potato Bonda is a traditional healthy south Indian style bonda recipe made from potato. The potato is cooked and mashed and made into small balls and dipped in besan batter and deep fried served with coconut chutney.
An assortment of crushed crispy pastry, seasoned potatoes, nuts and puffed rice coated in a sweet and sour tamarind chutney.
Fresh Indian cottage cheese cooked with red onions, black pepper, ginger and green chillies to give a spicy touch.
Mix platter of chilli paneer, mini masala dosa, Gobi 65 & Ulundu Vadai, also served with salad, dippings and Sambar.
A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee).
This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies.
One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion.
A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with sambar, coconut chutney and potato masala.
Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions.
Chettinad style rice and lentil pancake filled with traditional filling of chicken and seasoned potatoes.
Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes.
Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn and seasoned potatoes.
Extract of coastal spices with lamb bone cooked with ginger, onion, green chillies, black pepper and served with lamb bone.
In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori.
Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices.
This is a delicious recipe taken from head chef Mariyappan’s grandmother. Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha.
A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala.
Lamb madras is said to originate from South of India and gets its name from the city of madras now known as chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions.
This is a delicious recipe taken from head chef Mariyappan’s grandmother. Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha.
A special fish delicacy from kerala, fish covered with special homemade spices & masala wrapped with banana leaves & panfried (Served with lemon rice and side of potato bhaji).
Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with tomato rice.
This is a specialty dish of South Indian Christians. King fish is simmered in a traditional “kullambu”, a tangy sauce of tomato and tamarind with a tinge of coconut milk.
This unusual curry is made by fisherman after a long fishing trips. Squid is simmered with tangy tomato and tamarind rich gravy sauce and finally sauteed with curry leaves, mustard and fennel seeds.
An inspiration dish from the neighboring state of Kerala where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice.
A traditional Kemal fish stew, Tilapia fillet cooked with coconut based creamy sauce, mild n spices though strong flavour, lovely combination with plain boiled rice or Kallapam.
A traditional kerala chicken curry featuring boneless chicken breast cube’s cooked with ginger,garlic ,curry leaves and a special homemade coconut based creamy curry sauce.
A Thali, literally, is traditionally a large circular tray holding numerous dishes. This is a three course set-meal starting with pappadam, and soup followed by a main course of different curries, rice, bread and dessert.
Starting with pappadam and soup, followed by a main course of Kolli Melagu Varuval (Chicken), Chettinad Kolli (Chicken), Thengai Aadu Kullambu (Lamb), two vegetable curry, raitha, rice, bread and dessert.
Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It’s tangy and thick in texture.
Tender chick peas simmered in a light tomato masala sauce.
Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves.
Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut.
Creamy tomato sauce simmered with light spices and studded with home- made cottage cheese, cashew nuts and peas.
Beans cooked with coconut, turmeric, onion and dash of chilli.
Vegetable salad made with green mango, carrots, mixed leaves, tomato, black pepper and dash of lemon juice.
Potatoes cooked with delicate South Indian spices.
Biriyani is savoured in all parts of India and forms integral part of Indian Cuisine. Here in Chettinad, biryani is cooked with basmati rice with traditional South Indian spices.
Lamb cubes and basmati rice cooked with traditional Chettinad spices.
Chicken cubes and basmati rice cooked with traditional Chettinad spices.
Prawn and basmati rice cooked with traditional Chettinad spices.
Basmati rice mixed with fresh coconut, black lentils and curry leaves.
A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds.
Basmathi rice mixed with tossed mushroom, dried red chilli, curry leaves, garlic and mustard.
Steam rice mixed with South Indian tomato masala sauce.
Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions.
2 pieces of regular Indian bread made of finely milled whole wheat flour.
Soft thick pancake, made of yeast fermented rice flour batter, fresh coconut and cuminseeds.
Refreshing drinks made of home made yoghurt blended together with your choice of flavour
Traditional Indian refreshing drinks made of homemade yoghurt blended together with salt and touch of jeera.
Traditional Indian refreshing drinks made of homemade yoghurt with mango flavour.
Traditional Indian refreshing drinks made of homemade yoghurt blended with fresh strawberry and sugar
Traditional Indian refreshing drinks made of homemade yoghurt blended together with sugar.
Experience the depth of traditional KERALA meal serving of Rice (Motta rice-Nadan choru) Sambar,fish curry,Avial ,thoran, moru carry, manga achar,fish fry, ccurry of the day ,Payasam and papadamHalal
Mon: 12 PM - 2:50 PM | 5:30 PM - 10:20 PM
Tue: 12 PM - 2:50 PM | 5:30 PM - 10:20 PM
Wed: 12 PM - 2:50 PM | 5:30 PM - 10:20 PM
Thurs: 12 PM - 2:50 PM | 5:30 PM - 10:20 PM
Fri: 12 PM - 2:50 PM | 5:30 PM - 10:20 PM
Sat: 12 PM - 10:45 PM
Sun: 1 PM - 9:50 PM
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